Everyday meals
Maniçoba (cassava leaf stew)
An emblematic dish of the state of Pará, maniçoba is a deep, dark stew made from pounded cassava leaves, cooked for a long time to neutralise their toxins. Traditionally eaten in Belém, often at the weekend, served with cassava flour
Ingredients
Ingredients
Garniture
Spices & seasoning
Optional extras
On the side
Instructions
- Desalt the charqui and pig's ears the day before by changing the water several times, then cook them for 1 hour in unsalted water until tender.
- Finely chop the cassava leaves with a knife or in a food processor, then rinse them thoroughly.
- In a large casserole, sweat the sliced onion, garlic and pepper in the oil until soft.
- Add the pork and bacon cut into pieces, and brown them for 10 minutes over medium heat.
- Stir in the cassava leaves, the drained charqui and pig's ears, the chilli, bay leaf, cumin and water.
- Cover and simmer over very low heat for at least 6 to 8 hours, stirring from time to time and adding water if needed.
- At the end of cooking, adjust the seasoning with salt and pepper; the preparation should be very thick and dark green.
- Serve hot with white rice, cassava flour and slices of fried plantain if you like.
Variations and tips
Vegetarian version. Replace the meats with shiitake mushrooms and black beans, and add a spoonful of chilli paste to keep some character.
Making do with what's available. If you can't find cassava leaves, use spinach mixed with cabbage leaves, allowing a shorter cooking time.
More ideas
Brazil
Brazil
Brazil
Brazil
Brazil
Brazil
Brazil
Brazil
Original Ecomely recipe.